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Chicken Sausage

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Submitted by retsofray

YIELD

8 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

2 ½ 1.1
POUNDS KG CHICKEN LEGS
and thighs, deboned, (do not skin or trim fat)
½ 226.8
POUND G PORK FAT
cut into large chunks
3 3
EACH EACH GARLIC CLOVES
peeled and minced
1 ½ 7.5
TEASPOONS ML KOSHER SALT
coarse
¼ 1.3
TEASPOON ML WHITE PEPPER
ground
½ 2.5
TEASPOON ML CINNAMON
ground
0.6
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML TARRAGON LEAVES
dried
1 5
TEASPOON ML PARSLEY LEAVES
1 tbsp fresh
¼ 59
CUP ML WHITE WINE *
1 5
TEASPOON ML BALSAMIC VINEGAR

Directions

months. Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients.

Add all the remaining ingredients and combine thoroughly.

Form the mixture into patties, using about ½ cup for each.

Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned.

Flip the patties and cook for another 5 to 7 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 452 73% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 560mg 23%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 56g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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